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Data on the esters of hydroxycinnamic acids (HCAs) from the cell walls of wine grapes (Cabernet franc) and cider apples (Douce Moen and Guillevic) were acquired. Caffeic acid, p -coumaric acid ( p CA) and ferulic acid (FA) monomers were identified by HPLC-UV/MS. Means to limit the oxidative degradation during cell wall preparation were assessed by the yield of HCA recovered after alkaline extraction. Following the optimum cell wall preparation, the p CA content varied between 2.3 and 32.5 mg kg -1 dry cell wall and that of FA varied between 0.3 and 17.2 mg kg -1 dry cell wall. Higher HCA quantities were found in the peels compared to the flesh and in apples compared to grapes. The Douce Moen apple was richer in HCAs than the Guillevic apple. p CA was localized in the cell wall as observed by TEM after labeling with the INRA-COU1 antibody that recognizes p CA linked to O-5 of arabinose. The anti-FerAra antibody targeting FA on O-5 of arabinose failed to locate FA esters in the apple and grape cell walls., (© 2019 The Author(s).)

Phenolic compounds in fruit are involved in responses to biotic and abiotic stresses and are responsible for organoleptic properties. To establish the distribution of these secondary metabolites at the tissue and sub-cellular scales, mapping of fluorescence in apple epidermis and outer cortex tissue in cryogenic condition was performed after deep-UV excitation at 275 nm. Douce Moën and Guillevic cider apple varieties were sampled and frozen after harvest, after 30 days at 4 °C and after 20 days at room temperature. Image analysis of fluorescence emission images acquired between 300 and 650 nm allowed the assignment of fluorescence signals to phenolic compound families based on reference molecules. Emission attributed to monomeric and/or condensed flavanol was localized in whole tissue with major fluorescence in the cuticle region. Hydroxycinnamic acids were found predominantly in the outer cortex and appeared in the cell wall. Fluorescent pigments were mostly found in the epidermis. The distribution of flavanols in the sub-cuticle and phenolic acids in the outer cortex distinguished apple varieties. Storage conditions had no impact on phenolic distribution. The proposed fluorescent imaging and analysis approach enables studies on phenolic distribution in relation to fruit development, biotic/abiotic stress resistance and quality., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Background: The in vivo observation of diffusible components, such as ions and small phenolic compounds, remains a challenge in turgid plant organs. The analytical techniques used to localize such components in water-rich tissue with a large field of view are lacking. It remains an issue to limit compound diffusion during sample preparation and observation processes., Results: An experimental setup involving the infusion staining of plant tissue and the cryo-fixation and cryo-sectioning of tissue samples followed by fluorescence cryo-observation by laser scanning confocal microscopy (LSCM) was developed. This setup was successfully applied to investigate the structure of the apple fruit cortex and table grape berry and was shown to be relevant for localizing calcium, potassium and flavonoid compounds., Conclusion: The cryo-approach was well adapted and opens new opportunities for imaging other diffusible components in hydrated tissues.

Background: The evolution of the sensory and instrumental properties of grape seeds was investigated during berry development, with a focus on the effects of the harvest season and growing location., Results: The sensory and instrumental texture analyses gave a consistent description of the ripening process. Moreover, the effect of maturation on the seed sensory descriptors was clearly influenced by the harvest season, and astringency was the most appropriate sensory attribute for the assessment of grape seed ripening. Except for seed cracking, which was positively correlated with fracturability (R = 0.69) and toughness (R = 0.68) in 2006, the compression parameters were generally not correlated with the sensory textural attributes but were more likely correlated with other sensory attributes such as astringency and vegetal aroma. The compression indices showed a logarithmic behaviour pattern during grape development, and seed stiffness was shown to be the most valuable textural index for parcel discrimination and identification of the optimal grape harvesting date., Conclusion: This research showed that both seed sensory attributes and instrumental texture properties are indicators of grape ripening. However, these properties could be affected by the harvest season and growing location. As no clear correlation was found between the seed sensory attributes and instrumental texture parameters, a revision of the sensory method available in the literature could be suggested., (© 2013 Society of Chemical Industry.)

Using 20 SSR markers well scattered across the 19 grape chromosomes, we analyzed 4,370 accessions of the INRA grape repository at Vassal, mostly cultivars of Vitis vinifera subsp. sativa (3,727), but also accessions of V. vinifera subsp. sylvestris (80), interspecific hybrids (364), and rootstocks (199). The analysis revealed 2,836 SSR single profiles: 2,323 sativa cultivars, 72 wild individuals (sylvestris), 306 interspecific hybrids, and 135 rootstocks, corresponding to 2,739 different cultivars in all. A total of 524 alleles were detected, with a mean of 26.20 alleles per locus. For the 2,323 cultivars of V. vinifera, 338 alleles were detected with a mean of 16.9 alleles per locus. The mean genetic diversity (GDI) was 0.797 and the level of heterozygosity was 0.76, with broad variation from 0.20 to 1. Interspecific hybrids and rootstocks were more heterozygous and more diverse (GDI = 0.839 and 0.865, respectively) than V. vinifera cultivars (GDI = 0.769), Vitis vinifera subsp. sylvestris being the least divergent with GDI = 0.708. Principal coordinates analysis distinguished the four groups. Slight clonal polymorphism was detected. The limit between clonal variation and cultivar polymorphism was set at four allelic differences out of 40. SSR markers were useful as a complementary tool to traditional ampelography for cultivar identification. Finally, a set of nine SSR markers was defined that was sufficient to distinguish 99.8% of the analyzed accessions. This set is suitable for routine characterization and will be valuable for germplasm management.

Because wine quality highly relies on the varietal composition of the must, the development of methods allowing the authentication of varieties in musts and wines would be of great value as a guarantee of quality. Microsatellite markers have already been applied to the authentication of grape juices (Faria, M. A.; Magalhães, R.; Ferreira, M. A.; Meredith, C. P.; Ferreira Monteiro, F. J. Agric. Food Chem. 2000, 48, 1096-1100) and to the analysis of experimental wines (Siret, R.; Boursiquot, J. M.; Merle, M. H.; Cabanis, J. C.; This, P. J. Agric Food Chem. 2000, 48, 5035-5040). In the present paper, we accessed the usefulness of this technology for the analysis of must and wine mixtures. The detection limit of DNA mixtures was first estimated on DNA extracted from leaves: 4% of a foreign DNA can be detected. Analysis of must and wine mixtures (Chardonnay B/Clairette B and Syrah N/Grenache N) was performed on experimental fermentations. DNA was extracted along the fermentation process and analyzed using five microsatellite loci. The 70:30 (v/v) mixtures were successfully analyzed until the end of the fermentation. The applications of these results to commercial purposes are discussed.

In an attempt to develop a technique for the identification of grape cultivars in commercial wines, a method for the extraction of DNA from must and experimental wines was adapted and optimal PCR conditions for the amplification of this DNA were established. DNA was analyzed during the fermentation process for six cultivars (Chardonnay, Clairette blanche, Grenache noir, Merlot, Muscat blanc à petits grains, and Syrah). The extractions were performed on solid parts in suspension as well as on the aqueous fraction. Expected profiles for these cultivars were obtained with DNA extracted from the solid parts during all of the fermentation process and for the wine. The analysis of DNA extracted from aqueous fractions was less reproducible, and microsatellite amplifications were obtained only in the case of Clairette blanche, Merlot, and Syrah wines. Results demonstrate that the purification process is adequate for the analysis but that the DNA concentration represents the main limiting factor. Technical improvements of the method are discussed.